Put 500g lamb mince, 1 free-range egg, 1 tsp dried oregano and a generous amount of salt and pepper into a large bowl. Mix lightly to combine and set bowl aside.

Make the flavour paste: add 1 onion (roughly chopped), 20g parsley, 20g fresh coriander, 10g mint, 50g seedless raisins or sultanas, 50g blanched almonds (almond flakes or pine nuts, toasted), 1 tsp cumin, 1/4 tsp turmeric and 1/4 tsp cinnamon to a food processor. Pulse and blend until you have a rough paste (scrape down the sides as needed).

Add the flavour paste to the lamb mixture. Use your hands to mix thoroughly until evenly combined and the mixture holds together.

Shape the mixture into koftas or meatballs: form into individual portions, flattening each slightly so they hold their shape.

Heat a non-stick griddle or frying pan over medium heat. Cook the koftas in batches, turning occasionally, until browned on all sides and cooked through — firm to the touch and no longer pink in the centre. Remove cooked koftas to a plate and keep warm while you finish the rest.

Make the yoghurt sauce: in a bowl combine 1 cup full-fat yoghurt, 1/2 tsp dried oregano, 1/4 tsp cumin, juice of 1/2 lemon, 1 Tbsp finely chopped chives or parsley and salt and pepper to taste. Stir until smooth.

To serve, arrange the koftas with pita bread, the yoghurt sauce, lemon wedges and a salad of your choice.